Chimichurri Sauce Recipe

Chimichurri Sauce

Makes about 2 cups

Chimichurri is a bright, herbaceous condiment that pairs well with steak, potatoes, eggs, and sausage. Skip the food processor and chop everything by hand to achieve a chunky texture. Stirring in olive oil at the end, rather than blending everything together, is also key to creating this beloved Argentinian staple.


  • 2 cups flat-leaf parsley leaves, finely chopped
  • 2 tablespoons finely minced red onion
  • 1 tablespoon finely minced garlic (See Cook's Tip)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Crushed red pepper flakes


  1. Place parsley, onion, garlic, oregano, and salt in a bowl. Stir to combine.
  2. Add vinegar, olive oil, and a pinch of red pepper flakes. Stir; taste and adjust seasoning as needed.
  3. Cook's Tip:
  4. To achieve finely minced garlic, sprinkle salt over coarsely chopped garlic and then continue chopping. The salt helps to absorb moisture, prevent stickiness, and create more friction, producing a finer end result.
  5. Leftover chimichurri can be stored in the refrigerator for a few days, but we recommend you return it to room temperature before using.

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